Steam the cashew apples for 15 minutes. Smash the cashew apples and strain out the juice from it.
Take 1/2 up of water strained from boiled rice and keep aside.
Add 1/2 cup boiled rice water to 6 cups of cashew apple juice and keep it for a night. Next day, separate the clear solution from it and keep aside. The squash is made out of this solution.
Heat the water and add sugar and citric acid to it. When the sugar completely dissolves in the water, remove from fire and sieve through a thin cloth. Allow it to cool.
Add the cashew juice in the sugar solution. Stir it well. Dissolve potassium meta bisulphate in some water and mix it with the squash. Store it in dry air tight bottles.
Note: If you adding colour and Essence, do it before you add the Potassium Meta bisulphate to the squash.